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–+ servings

Crispy Tofu Bowls with Mango, Cucumber & Chili-Lime Sauce

Keyword: Asian-Inspired, Baked, Plant-Forward
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
A colorful vegan bowl with crispy tofu, mango, cucumber, rice, fresh herbs, sesame seeds, and a bright chili-lime sauce.
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Ingredients

  • 1 block extra-firm tofu pressed and cubed
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon cornstarch or arrowroot starch
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 2 cups cooked jasmine rice brown rice, or quinoa
  • 1 ripe mango diced or sliced
  • 1 cucumber thinly sliced or diced
  • 1 cup shredded cabbage or baby greens
  • 1/2 avocado sliced, optional
  • 1/4 cup fresh cilantro mint, or basil
  • 2 tablespoons sliced green onion
  • 2 tablespoons toasted sesame seeds or chopped cashews
  • Lime wedges for serving

Chili-Lime Sauce

  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon chili garlic sauce or sriracha
  • 1 small garlic clove grated
  • 1 teaspoon fresh ginger grated
  • 1 –2 tablespoons water as needed

Instructions

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Press tofu well, then cut into cubes.
  • Toss tofu with soy sauce, oil, cornstarch, garlic powder, smoked paprika, and pepper.
  • Spread tofu on the baking sheet in a single layer.
  • Bake for 25–30 minutes, flipping halfway, until golden and crisp.
  • Whisk together all chili-lime sauce ingredients until smooth.
  • Add rice or quinoa to serving bowls.
  • Top with crispy tofu, mango, cucumber, cabbage or greens, avocado, herbs, and green onion.
  • Drizzle with chili-lime sauce.
  • Finish with sesame seeds or cashews and lime wedges.

Notes

Keep the sauce separate until serving so the tofu stays crisp. For gluten-free bowls, use tamari instead of soy sauce.